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Eggplant Casserole

Eggplant Casserole
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Indulge in the comforting flavors of this Eggplant Casserole, a delightful dish that celebrates the bounty of fresh summer vegetables. Layers of tender eggplant, juicy tomatoes, and savory mushrooms come together for a wholesome meal that’s perfect for any occasion—whether it be a family dinner or a cozy night in. Topped with gooey cheese and fragrant herbs, this casserole is not only satisfying but also packed with nutrients. Easy to prepare and even better as leftovers, this recipe will become a staple in your kitchen.

Ingredients

Scale
  • 2 medium eggplants
  • 3 large tomatoes
  • 1 yellow bell pepper
  • 2 portabello mushrooms
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 2 garlic cloves (minced)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1 tablespoon fresh basil (finely chopped)
  • 1/2 tablespoon fresh thyme
  • 1/4 cup vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon flour
  • 1/2 cup Parmesan cheese
  • 4 ounces fresh mozzarella (sliced)

Instructions

  1. Preheat your oven to 375°F and prepare a casserole dish with cooking spray.
  2. In a skillet over medium-low heat, melt butter with olive oil. Sauté diced onion for 3 minutes, then add yellow pepper and garlic, cooking an additional 3 minutes.
  3. Stir in sliced mushrooms until moisture is released (about 4 minutes), then add diced tomatoes and herbs; simmer briefly before transferring to a bowl.
  4. In the same skillet, heat vegetable oil and cook diced eggplant seasoned with salt until lightly browned. Mix in flour before combining with the tomato mixture.
  5. Layer one-third of the mixture in your casserole dish, followed by cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
  6. Bake for about 30 minutes or until bubbly and golden.

Nutrition

Find it online: https://dishesbyleila.com/eggplant-casserole/